Chocolate and Orange Ricotta Tart (Gluten Free, Dairy Free)


For the Chocolate Pastry:

For the Ricotta Filling:


To make the pastry:

  1. Combine the gluten free flour, cocoa powder and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolks and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the pastry and line a 9" flan tin with the pastry sheet
  7. Bake the pastry blind (weighed down with baking beans) for ten minutes
  8. Remove the beans and cook for a further 10 minutes
  9. Remove from the oven and allow to cool

To make the filling:

  1. Start making the chocolate sauce by placing the chocolate, cocoa powder, brown sugar and milk in a saucepan
  2. Place over a medium heat and stirring until the ingredients are melted and well combined
  3. Bring to the boil and then simmer for 5 minutes, set aside to cool slightly
  4. Whisk together the ricotta, soft cheese, caster sugar, eggs, orange juice and orange zest
  5. Cover the base of the pastry tart with the chocolate sauce then pour in the ricotta mix
  6. Top with dollops of the chocolate sauce then swirl with a knife to get a marbled effect, I kept some sauce to serve on the side
  7. Bake in the oven for 50 minutes
  8. Allow to cool before slicing and serving, storing any leftovers in the fridge
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